Alcoholic solution of animal proteins and method of preparing the same



Fate-rated Apr 7, i925.

ENE? Tri'i'E DAVID THOMSON, OF LONDON, ENGLAND.

ALCOHOLIC SOLUTION OF ANIMAL PROTEINS AND METHOD OF PREPARING THE $AME.

No Drawing. Application filed September To all whom it may concern:

Be it known that 1, DAVID THOMSON, a subject of the King of Great Britain and Ireland, and a resident of London, Eng;- land, have invented a certain new and useiul Improvement in Alcoholic Solutions of Animal Proteins and Methods of ireparing the Same, of which the following is aspecification.

The object of my invention is the preparation oi a fluid which shall contain alcohol with a large proportion of animal protein, in solution.

My invention consists in a process for preparing such a solution and in the liquid prepared by its use.

According to one. method of carrying: out my invention, I take a substance rich in animal protein, such as lean meat freed as far as possible from fat, and mince it finely. This mince is now treated with dilute solution of an all:ali-preferably move as much solid matter as possible, and.

I have found it advantageous to pass it subsequently through a Sharples machine or other etlicient centrifugal separator. A'ter this, it the solution be not clear, it may be passed through a filter preferably of asbestos wool.

To the clear solution, dilute hydrochloric acid, preferably in strength, is gradually added until the acidity is about P 4:? in terms of hydrogen ion concentration. This throws down a heavy flocculent precipitate which is filtered oil but is not allowed to drain beyond the point when it is still suliioiently wet to be easily stirred with a spoon. It is now stirred, preferably at about 4.0 degrees C. with dilute H010?) or dilute glycero-phosphoric acid. Sutficient acid, and only just suflicient, to dissubstance rich in animal 1, 1921. Serial No. 497,708.

solve the mass should he used and a translucent semi-gelatinous mass results, containing about 50% by bulk of the original wet precipitate.

The iiass may now be added to alcoholic laid, such as whisky or brandy, or a strong wine (so long it does not contain tannin) such as sherry, in such proportion that the resulting combination contains client 10% of its bulk of the original wet precipitate; in the case of brandy the proper may be as high as 20%. The acidity of the resulting alcohol solution should not be less than P 4.5.

I consider that it is advisable to add a slight devouring; oi oil of lemon or capsicum. An alcoholic beverage of this kind should not be diluted with strongly alkaline water or precipitation of the protein is liable to occur.

I claim 1. A method of producing alcoholic pro tein solutions which consists in mincing lean meat free from fat, subjecting the minced meat to the action of a dilute solution of aikali, next stirring the alkali and meat at a temperature or about 40 C. until it is dissolved, straining the solution, adding acid, removing the precipitate, stirring the same, and adding dilute glycero-phosphoric acid, and finally adding an alcoholic fluid.

2. A method of producing alcoholic protein solutions which consists in subjecting a substance rich in animal protein to the action of a dilute alkali, next filtering, then adding dilute acid to cause precipitation, next separating the precipitate and dissolving it in dilute acid, and subsequently mixing the solution with a fluid containing cohol in a strength of 3. A method of producing almlmli y tein solutions which consists in subjecting a protein to a dilute solution of Na C0 next heating and stirring to dissolve the protein substance, then tiltering, adding dilute HCl to produce precipitation, again filtering, redissolvinp; the precipitate by stirring with a suitable dilute acid, and subsequently mixing the resultant solution with a fluid containing alcohol in a strength of 60%.

In testimony whereof I have afiixed my signature hereto this 8th day oi August, 1921.

DAVID THOMSON. 

